CORREFOC DE SA POBLA & OLIVES

Last night went well, although this year was quite different to last.  Not quite as exciting but still good fun.  J got extremely tired but managed to see it through.  Here are a few pictures before we get back to the farming side of things..

In full swing, devils, demons, fire crackers, fireworks, dragons

The drumming devils before the fire run.

Ok, so back to the olives, I managed to get hold of a big plastic tub with a strong sealable lid.  I need to put a hole in the bottom, put in my olives (the second batch) and add a lot of salt.  About a quarter of the weight of the olives in salt should do it.  This is a dry cure method for them, we thought we would try both and see which taste better when done.  The dry cure method takes about 3 weeks and you need to top up with salt regularly, liquid from the olives drips out of the bottom of the tub (where the hole is) and this is the bitterness being removed.  Once done you can then pickle or what ever you want to do with them.

The hens DID actually lay yesterday, two eggs.  Today so far only one and it looks like it's been pecked, although it hasn't gone right through.

More Sant Antoni celebrations over the week, so more photos to come, interspersed with more agricultural things from the finca.  

The weather here is finally cooling down, which is good, because many plants (and humans) are suffering from viruses, bacterias etc.  We need some cold weather to kill them all.  Apparently we are due for snow on the mountains, there was certainly a very chilly wind this morning, another good reason why I like Sant Antoni, there is always a bonfire in the road somewhere to keep you warm.